Parmesan Grilled Potatoes and Onions (Foil Packets)

Grilled potato and onion foil packets are perfect for camping or an easy weeknight side dish. Simply mix together sliced potatoes, butter, parmesan, and onions, pour in foil packets, and let your grill do the rest. The come out slightly creamy, perfectly tender, and with spot on seasoning.

Prep Time 15

Cook Time 24

Total Time 39

Servings

Author Melissa Erdelac

Ingredients

1 ½ pounds (680.39 g) red or gold small potatoes cut in ¼" slices
1 (1) sweet onion sliced and quartered
3 (3) garlic cloves minced
½ teaspoon (0.5 teaspoon) salt
¼ teaspoon (0.25 teaspoon) pepper
¼ cup (59.5 g) heavy cream
¼ cup (25 g) freshly grated parmesan
3 tablespoons (3 tablespoons) cold butter diced
optional fresh parsley for serving

Instructions

In a large bowl combine all ingredients. Stir to combine, making sure potato slices are separated and well mixed with other ingredients.
1 ½ pounds red or gold small potatoes, 1 sweet onion, 3 garlic cloves, ½ teaspoon salt, ¼ teaspoon pepper, ¼ cup heavy cream, ¼ cup freshly grated parmesan, 3 tablespoons cold butter
Lay a double layer of foil down, about 15 inches long each. Use cooking spray or butter to grease the top piece of foil. Pour half of the potato mixture on greased foil sheet and spread out slightly, leaving the perimeter empty to fold close. Take two more foil pieces, spray or butter top one, and lay greased side on top of potatoes. Roll or fold long sides of foil together first, then roll in shorter ends so you have rectangular foil packet. Repeat with the remaining potatoes, making a second packet.
Preheat the grill to medium-high heat. Place both foil packets on grate and cook for 22-24 minutes. Use long-handled tongs to rotate and flip every 5-6 minutes so potatoes evenly cooked on all sides.
Remove packets to a baking sheet or plate. When ready to serve carefully open foil, pour potatoes into a serving bowl, and garnish with parsley.

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